文章基本信息

标题：Use of Starter Cultures of Lactic Acid Bacteria and Yeasts in the Preparation of Kisra, a Sudanese Fermented Food
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作者：Asmahan A. Ali ; Muna M. Mustafa
期刊名称：Pakistan Journal of Nutrition
印刷版ISSN：1680-5194
电子版ISSN：1994-7984
出版年度：2009
卷号：8
期号：9
页码：1349-1353
DOI：10.3923/pjn.2009.1349.1353
出版社：Asian Network for Scientific Information
摘要：This research was carried out to study the effect of lactic acid bacteria ( Lactobacillus fermentum , Lactobacillus brevis and Lactobacillus amylovorus ) starter on traditional fermentation of sorghum flour (variety dabar). Results obtained indicated that fermentation time was reduced from 19-6 h albeit the final pH was reduced to 3.47. The addition of Saccharomyces cerevisiae to the previous starter further reduced sorghum fermentation time to only 4 h and the final pH was 3.75.